Recipe from chef Luigi, Nero’s Italian, DallasA double breast of chicken stuffed with sun-dried tomatoes, fresh goat cheese and spinach, in a fresh roasted garlic cream sauce.6 boneless, skinless chicken breasts, split 1/4 lb. goat cheese 1/4 lb. sun-dried tomatoes 2 eggs, lightly beaten 1/2 lb. fresh spinach 1/2 lb.
DESPITE ITS LOCATION on Dallas’ trendy restaurant row, Nero’s has a tucked-in feel reminiscent of the kind of cozy Italian place one might find downtown in New York City or scattered throughout Boston’s North End. Dark and atmospheric inside, strings of tiny white tea lights hang haphazardly from the vintage
By her dedication, her rigor, her almost overwhelming enthusiasm, Diana Kennedy forced a generation of cooks to take Mexican food seriously and jolted Texans into realizing that there is life beyond the combination dinner.
Can there be too much of a good thing? Five of Texas’ favorite restaurants have duplicated themselves in other cities, and now they’re finding out.
Son of a gun, they've got great food on the bayou.
It all started at my grandmother’s when I was seven years old. No biscuit has since measured up, but my lonely search for that sublime confection continues.
Bearing Gallic sophistication and outrageously delicious desserts, the Lenôtre family has taken Dallas and Houston by storm.
Fie on the cilantro fad, greaseless barbecue, and indiscriminate mesquite-grilling. Let’s hear it for Frito pie, catfish plates, and other gems of Texas’ true cuisine
The meat products business is no bed of top hogs.
The old tin tray, it ain’t what it used to be. Today’s TV dinners have become “frozen cuisine.”
No Matter where you are, there’s someplace to be nowhere.
It’s a noble institution, especially if you can master all its subtle skills: not being there, the second call, holding forth, and another thing...
Culinary one-upmanship has produced the designer chef, a food whiz who comes from afar to lend prestige and panache to Texas’ ritziest eateries.
Can Texans be won over to the antique tradition of tea and little sandwiches in the afternoon? Dallas’ and Houston’s new gilded hotels are counting on it.
And I’m telling you, if you can’t batter it, fry it, spike it with chiles, or bathe it in buttermilk, it’s not worth your time.
Ethiopian food is spiked with pungent spices, served without plates or forks, and eaten by the adventurous—and lucky—few.
Young caterers in Dallas are vying to hire the preppiest staff to serve the spiffiest food at the classiest parties.
Saint Paul said that a little wine is a fine thing. He must have known something.
For years no one would drink Lone Star beer because rednecks did; then one enterprising man figured out that if it was marketed right, everyone would want to drink Lone Star precisely because rednecks did.
The last word on tortillas: how to make them, when to eat them, and why they should be in every artist’s studio.
Beefing and chewing the fat about a rare pleasure that’s almost done for.
Can’t hull a strawberry? Can’t boil an egg? Can’t wash leafy vegetables? Relax. Help is on the way.
Wise up: that insipid supermarket sugar-water you’ve been putting on your toast isn’t honey. The real stuff—Texas honey—is as full-bodied and distinctive as the nectars that go into it.
Valley politicos block minority TV; Dairy Queens reign in small-town Texas; woman diver yearns for Acapulco cliffs; Houston takes its lumps.
Strawberry sodas, vanilla Cokes, grilled cheese sandwiches. That’s what we love about soda fountains.
Famous people, obscure people, fat people, skinny people all have to eat. That’s what we love about people.
Simmering pots of soul food. That’s what we love about the South.
Fast food is tasteless and vulgar. There are other good things about it, too.
China, crystal, waiters in tuxedos. That’s what we love about Tony’s.
Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.2 cups dry white wine 1 teaspoon coriander seeds, bruised 1/2 teaspoon black peppercorns, bruised 1 tablespoon chopped fresh basil, or 1 teaspoon dried 2 large bay leaves 1/2 teaspoon finely chopped garlic 6 cups
Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.Gazpacho4 ripe tomatoes, cored and peeled 2 garlic cloves, peeled 1 small onion, coarsely chopped 1 carrot, coarsely chopped 1 cucumber, peeled and coarsely chopped 1 green pepper, seeded and coarsely chopped 2 sprigs fresh
Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.Gazpacho1 1/3 cups blanched almonds 2 large garlic cloves 1 teaspoon salt 5 thin slices, or 1 medium-size roll, French or Italian bread (crusts removed, soaked in water, then squeezed thoroughly) 2 to 3 tablespoons
Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.Gazpacho6 tomatoes, very ripe, cored and quartered 1 cucumber, peeled and coarsely chopped 1 green pepper, seeded and coarsely chopped 1 small onion, peeled and quartered 2 medium garlic cloves, peeled 5 thin slices, or
From Requiem for a Margarita.1/2 ounce of Triple Sec (1 tablespoon)1 ounce of fresh lime juice 1 1/2 ounces of light tequilaMaking the best margarita in town—at home—is not a matter of money. It does not depend on buying the best tequila or substituting classy Cointreau for the cheaper
Tequila, tequila, everywhere, and not a drop in your margarita.
Fess up now. In your heart of hearts, don’t you hate it, too?
Lettuce Entertain You Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café2 pounds fresh spinach or 2 12-ounce packages frozen spinach 1 pound filo dough (or strudel dough, available at most specialty stores) 1 Tbsp butter 1 Tbsp olive oil
Lettuce Entertain You Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café7 cups vegetable stock 1 1/2 pounds fresh mushrooms 3 Tbsp butter 1/4 cup finely minced onion 3 Tbsp unbleached white or whole wheat pastry flour 2 cups milk
Lettuce Entertain You Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café2 cups cooked garbanzos 1/3 cup sesame tahini 2 cloves garlic 1/4 cup lemon juice 1/4 cup olive oil salt to tastePuree all ingredients in a blender and salt
Lettuce Entertain You Menu 4Garlic Soup Black Bean Enchiladas Oranges Grand Marnier4 oranges, peeled and sliced crosswise and membranes removed 1/4 to 1/2 cup Grand Marnier 2 to 3 Tbsp slivered almonds 3 to 4 Tbsp chopped fresh mintToss the orange slices with the mint and Grand
Lettuce Entertain You Menu 4Garlic Soup Black Bean Enchiladas Oranges Grand MarnierBeans 2 Tbsp safflower or vegetable oil 1 onion, chopped 4 cloves garlic, minced 2 cups black beans 6 cups water 1 Tbsp salt 2 Tbsp cilantro 1 Tbsp cumin 1 Tbsp chili powderWash the beans
Lettuce Entertain You Menu 4Garlic Soup Black Bean Enchiladas Oranges Grand Marnier2 heads garlic 2 quarts water or stock 2 tsp salt 2 whole cloves 1/4 tsp sage 1/4 tsp thyme 4 sprigs parsley 1 bay leaf 2 Tbsp olive oil black pepper to taste 3 egg
Lettuce Entertain You Menu 1A Different Onion SoupSpinach TimbalePears Poached in Red Wine2 cups red wine1/4 cup crème de cassis1/2 cup raisinsstick of cinnamon1/2 cup honey4 pears, sliced, coredwhipped creamslivered almondsSimmer the wine, crème de cassis, raisins, cinnamon, and honey together for 5 to 10 minutes. Add
Lettuce Entertain You Menu 1A Different Onion Soup Spinach Timbale Pears Poached in Red Wine2 pounds fresh spinach or 2 12-ounce packages frozen spinach 1 Tbsp butter salt and ground pepper to taste pinch of nutmeg 1 cup whole wheat bread crumbs 1/2 cup finely chopped
Recipe from Lettuce Entertain You.3 egg whites1/3 cup water3/4 cup honey3 cups pureed strawberries1/4 cup lemon juice1/2 cup crème de cassisGrand Marnier (optional)Beat the egg whites until stiff. Boil the water and honey in a large, heavy-bottomed saucepan for several minutes over medium heat, being careful not to burn. Dribble
Lettuce Entertain You Menu 4PistouDeep-Dish PizzaStrawberry-Cassis SherbetCrust1 cup whole wheat pastry flour1/2 cup unbleached white flour1/2 cup wheat germ1 stick plus 2 Tbsp butter, or use half wheat germ oil margarine and half butter1/2 tsp salt3 to 4 Tbsp ice-cold water1 egg white for egg washStir together
Lettuce Entertain You Menu 4 Pistou Deep-Dish Pizza Strawberry-Cassis SherbetPistou 2 Tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 2 quarts water 1 potato diced 1 carrot, chopped 1/2 cup navy beans, soaked in water overnight and drained 3 cubes vegetable bouillon (optional) 2
Lettuce Entertain You—Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café2 Tbsp plain unflavored gelatin 1/2 cup strong coffee in a small bowl or pan 3/4 cup honey 8 egg yolks in a heavy-bottomed saucepan 1 1/2 cups milk in a
Cheese, onions, and a hearty broth will warm you up this fall.
Texas is cattle, oil, Stetsons, peaches, branding irons . . . peaches?
